Christmas Fried Sliced Mushrooms (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
Vegetable oil, for frying
02 -
2 large eggs, beaten
03 -
Salt and freshly ground black pepper, to taste
04 -
1 teaspoon paprika
05 -
100 g breadcrumbs or panko
06 -
450 g button mushrooms, cleaned and sliced
07 -
125 g all-purpose flour
08 -
2 teaspoons garlic powder
→ For the Homemade Ranch Dip
09 -
1 tablespoon fresh chives, finely chopped
10 -
Salt and freshly ground black pepper, to taste
11 -
120 ml mayonnaise
12 -
120 ml sour cream
13 -
1 teaspoon lemon juice
14 -
1 tablespoon fresh dill, finely chopped
15 -
1 garlic clove, minced
# Instructions:
01 -
Pull the fried mushrooms out, set them on a big plate, and dip them in that cold ranch you made earlier. Dig in right away.
02 -
Get that oil nice and hot in a big pan on medium-high. Pop in just a few mushrooms at a time—you don’t want to crowd things. Let them sizzle for a couple minutes until they’re crispy and look golden all over. Lay them out on some paper towels so the extra oil comes off.
03 -
Start with the flour mix, roll mushrooms around until they’re covered. Dip them straight into your beaten eggs next. Finish up by tossing them in breadcrumbs or panko so they’re fully coated.
04 -
Toss breadcrumbs or panko into one shallow dish. Grab another for your eggs and beat them up in there. Mix your flour, garlic powder, paprika, salt, and pepper together in a third dish.
05 -
In a bowl, dump in your mayo, sour cream, all the herbs, garlic, and lemon juice. Sprinkle over some salt and pepper. Mix till smooth, pop a lid on, and park it in the fridge for later.
# Notes:
01 -
You’ll get the crispiest bites if you let that flour or egg drip off before using breadcrumbs.
02 -
Serve these mushrooms fresh from the pan so they stay crunchy. They’ll go soft if you wait.